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Wednesday, 8 June 2011

Crispy Masala Vada



Ingredients:
  • 1 ½ cup Bengal gram/ chana daal
  • ¾ cup finely chopped onion
  • 3-4 garlic pods
  • 1 inch of ginger
  • 4-5 green chillies
  • 5-6 cloves
  • Cinnamon pieces
  • Cumin seeds
  • Curry leaves
  • Handful of cleaned coriander leaves
  • Handful of fine sooji/rava
  • Salt to taste
  • Oil for deep frying
 
Preparation:
  • Soak the chana daal in enough water for about 5-6 hours.
  • Grind together green chillies, cumin seeds, curry leaves, garlic, ginger, coriander leaves cloves and cinnamon. Make a coarse paste. Do not add any water.
  • Drain the water completely from soaked chana daal. Keep a handful of chana daal aside.
  • Take the remaining chana daal, add salt and grind it coarsely along with the garlic, ginger paste coarsely. Do not add any water.
  • Mix thoroughly and check for taste. Add more salt or seasonings if necessary.
  • Finally add the rava, whole chana daal just before deep frying and mix well.
Method:
  • Heat oil in a thick bottomed pan sufficient enough to deep fry.
  • Check to make sure that the oil has reached the correct temperature, by putting in small amount of batter. If there is a sound of a sizzle that means the oil is ready.
  • Take about lemon size ball of the batter from the tips of your hands, turn it into a round or flat shapre and put it in the deep fryer. Add about 4-5 depending on the size of the pan at the same time.
  • Remove from oil, when done and transfer them onto clean paper napkins. This will absorb some of the oil found on the outer side.
  • Continue the above for the remaining batter as well.




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